When I first started really getting into blogging and wanted to be a "real blogger" (because that is a thing), I set a goal of posting 6 times a month. Fancy, I know! As my blog grew, I started to become cray about posting. Fun most of the time, a little stressful...yes! Balancing school, home and constantly posting was apparently not in my juggling act because I failed miserably and disappeared for months. So in going back to my roots...I decided to set a similar goal and I will be posting twice a week (Mondays and Wednesdays). A schedule for more organization?!?...I love it! It's an self-proclaimed OCD's dream come true!
I thought I would fill you all in on some more fun stuff that went down while I was MIA. Well on June 30th, the hubby and I celebrated our 2 year anniversary! Although marriage is work, I am happy to say that it went by really quickly and I am excited that we are on our third year:) And since we really loved going to Southeast Asia on our first anniversary, we decided this year we would go to Spain. And actually just came back about 2 weeks ago! I thought in the next few posts I could recap some of my travels (I also went to San Juan, Puerto Rico for a conference).
When we came home we celebrated with dinner at a College Station favorite -- the Republic -- and enjoyed some cake. I had a local bakery remake our second to top tier of our wedding cake! Basically I wanted to celebrate with Ninja back at home :) We actually tried to take a "family picture" and below is what we "got."
[btw: if you didn't notice, I decided to cut my hair]
AVOCADO CHICKEN SALAD
Recipe adapted from Kalyn's Kitchen
2 medium avocados, diced
3 tbsp. mayo
2 tbsp. lime juice
1 small can of Rotel (diced tomatoes with green chilies), drained
2 green onions, diced
2 c. cooked, shredded chicken*
Salt and cilantro to taste
Note: I used left over rotisserie chicken but you can also use cooked chicken breast. Just place it in the bowl of a stand mixer fitted with paddle attachment and mix on medium-low speed. It will shred the chicken for you. If you do not have a stand mixer, you can shred by hand.
In a medium bowl, mash avocados together until no large chunks remain. Mix in mayo and lime juice, stirring until well incorporated. Then add salt and cilantro to taste preference. Finally, using a spatula, fold in the can of Rotel (diced tomato with green chilies), green onions, and chicken until evenly distributed. That's it! You are done!
Serve with a side of tortialla chips or on bread as a sandwich OR grab a spoon and eat this sucker as is ;) No judgement....